Mas Gabriel organic and biodynamic French wine

One of the advantages of being small is that we are able to do all the work in the vineyard ourselves. The exception is during the harvest, when we hire a team of locals to help us pick. The other great advantage of being small is that we can harvest each individual parcel of vines when the grapes are at their optimum ripeness.

The grape bunches are all hand-picked and put into small containers to ensure they arrive at the cave in perfect condition. The winemaking is kept as simple and natural as possible.

For our reds, the grapes are de-stemmed and each grape variety is vinified separately in small 30HL to 50HL tanks. When we are satisfied that the fermentation is finished and that we have the required level of extraction, the “free-run” wine is drained off and the remaining skins pressed gently in our basket press. The syrah is then aged in oak barrels, and the carignan in concrete cuves (tanks).

For our white wine and rosé, the bunches are pressed immediately and the juice cooled. Fermentation is temperature-controlled to retain the full range of aromas and flavours of the grapes.